Happy Hour at Home: Kirs, Chicken Liver Paté and Maple Apples

Draw closer, dear readers. I’m about to share with you a gem from the recipe treasure trove.

There are some foods I make and write about on this blog that are weeknight-worthy. Simple cooking is very often the most delicious, and putting dinner on the table each night with care and consideration is, in my opinion, one of the most artful acts on earth. But every once in a while, I raise my sight line from ground level to the stars. Perhaps, let’s say, when a friend is coming over for a drink and a nibble. Then I remember something so show-stoppingly delicious, I wonder how it could have even fallen out of my repertoire for as long as it has and moreover, why I have kept it from you for all these years. Forgive me. I’m about to pay it forward, win you admirers, lovers, and friends for life, all with the following recipe.

This chicken liver paté is the reason I wanted a food processor of my own. It has accompanied me to holiday parties and book club (hi ladies!), and it is always met with delight. Perhaps those who don’t like organ meats stay quiet, as they should, frankly. People who like paté will love this. And as you know, I don’t make a lot of high-minded, definitive proclamations, but if I’m sure of anything in this world, it is how truly fabulous this paté recipe is.

As for the kir, need I mention anything more than it is a favorite of Poirot? Together, these two make for a posh happy hour, the ever-so-slightly syrupy kir a perfect match for the rounded, rich saltiness of the paté. I like to imagine MFK Fisher in the Dijon years wearing a pencil skirt and dreaming up ideas while eating sipping and eating in the company of a very good, very wise female friend.

Come to think of it, perhaps this is just what we need to get in the holiday spirit. I don’t think it could hurt.

Kir
Serves 1

I like just a slightly sweet kir, so I use a gentle hand with the cassis. If you like yours sweeter, just add more.

In addition to the marvelous flavor of this paté, I love that it gives the impression of being quite elegant, and yet is so, so affordable to make — perfect for the glamour girl who requires just a bit of sleight of hand to pull off her act.

Comments

Adrienne: See, pate is one of those things I’m a little scared to make myself. I think I can do it… I do have a food processor. Now, I just have to find an occasion.5 years ago

Nishta: I like my kirs with sparkling wine and they are delicious! definitely “up” the grammar factor…5 years ago

Steffie: Growing a baby means I have to skip the heavenly sounding kir, but the pate looks like a good source of protein and iron. I’ve always loved chicken livers, especially breaded lightly and fried! Must try this! *annotates her grocery list*5 years ago

Katy: Sarah! This is my favorite meal. Promise me you’ll do a rerun when I sleep over.5 years ago

Jora: “Perhaps those who don’t like organ meats stay quiet, as they should, frankly.” Too funny! I am so trying this paté recipe….5 years ago

BethP: Yes! I’m so making this for my mom at Christmastime. I prefer kir royales, with champagne, like Nishta!5 years ago

Karen: Perfect combination. I really think I can handle these recipes too! Thanks for another great idea!5 years ago

fefe: sounds yummy…and usually i could take or leave the organ meats 5 years ago

Lisa: Oh, this all looks so good! I’d been so looking forward to a celebratory drink with the birth of my little one … but he’s been here 6 weeks almost and I just haven’t had a taste for the stuff yet. But I LOVE kirs and perhaps this is just the (belated) ticket!

We had delicious chicken liver pate at our wedding, made from our chickens’ livers … pretty cool. This recipe looks close — can’t wait to try it!5 years ago

Anne: Loved loved loved the MFK Fisher reference. I linked over to the cauliflower recipe and will be trying that too.
I am off in search of a kir…5 years ago